Ingredients

• 3 tablespoons all-purpose flour
• 6 tablespoons butter
• 6 whole chicken breasts, skinned and boned
• 1 tablespoon cornstarch
• 1/2 cup dry white wine
• 1 cup whipping cream
• 1 teaspoon paprika
• 1 (8 ounce) package Swiss cheese slices
• 1 (8 ounce) package sliced cooked ham
• 1 cube chicken bouillon

Instructions

1. Spread chicken breasts flat; fold cheese and ham slices to fit on top of breast; fold breasts over filling and fasten edges together with toothpicks being careful to seal well so filling will not leak out.
2. On wax paper, mix flour and paprika; use mixture to coat chicken pieces.
3. In 12-inch skillet over medium heat, in hot butter, cook chicken until browned on all sides.
4. Add wine and bouillon cube. Reduce heat to low; cover and simmer 30 minutes or until fork tender; remove toothpicks.
5. In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken.